Monday, June 25, 2012

Tofu Wrap



Here is a healthy and tasty Tofu Wrap recipe. The pan-fried tofu is wrapped with fresh pea shoots, cucumber, and some Roasted Red Pepper Relish. Do give this high-protein tofu recipe a try, you will love it.

Tofu Wrap

Ingredients

2 Packs/350g x 2 Extra-Firm Tofu, cut into 12 sticks (each tofu), drained on paper towel
Sea Salt
Freshly Ground Black Pepper
Chili Flakes
Peanut Oil, for pan-frying
100g Sweet Pea Shoots
1 English Cucumber, cut into sticks
2 Avocados, sliced
½ Cup Roasted Red Pepper Relish
12 Tortilla Wraps, any flavor

Method

Heat a large skillet or pan over medium-high heat. Add 2 Tbsp of oil and cook the tofu sticks, season with salt, pepper, and chili flakes as you stir and turn the tofu sticks over. Cook until the tofu is golden brown and drain on paper towel. (Cook in 2 batches)

To serve: Place 2 tofu sticks in the middle of the warm tortilla wrap, follow by cucumber, roasted red pepper relish, avocado, and top with pea shoots. Wrap it up! Serve immediately.

Tuesday, June 19, 2012

Shrimp Burger/Slider



Try this Asian inspired shrimp burger/slider recipe. Top it with cucumber slices and some Siracha or any Asian chili sauce, if you like. A great alternative to the usual meat burgers and it's healthier as well.

Shrimp Burger

Ingredients

1 Bag/454g/1 lb Peeled Frozen Shrimps/Prawns, thawed, pat-dry, and finely chopped
¼ of a Small Red Onion, finely diced

3 Tbsp Fresh Cilantro, finely chopped
2 Cloves Garlic, peeled, finely chopped
1 Scallion, finely chopped
1 Jalapeno, seeded and finely chopped
1 tsp Chili Flakes
1 tsp Sea Salt
Freshly Ground White Pepper
1 Egg

Peanut Oil
8 Small Burger Buns, toasted
Cucumber Slices

Chili Sauce

Method



In a large bowl, mix the shrimp with red onion, cilantro, garlic, scallion, jalapeno, chili flakes sea salt, pepper, and egg. Divide into 8 equal patties and refrigerate for about 2 hours.



Prepare a large cast iron or non-stick pan with one Tbsp of oil over medium to high heat. Grill the shrimp patties for about 3 minutes on each side, or until fully cooked. Meanwhile, toast the buns lightly and set side. To serve, place the shrimp patty on the bun, top with chili sauce, and some cucumber slices. Serve immediately.

Makes 8 Small Shrimp Burgers


Friday, June 15, 2012

Chili Lime Popcorn



This asian inspired popcorn snack is something unique which you ought to try. Instead of the normal salt and butter infused popcorn, this Chili Lime Popcorn is spicy, tangy, and sweet. As usual, popcorn is best when eaten warm. Please share if you have any other interesting favorite popcorn flavorings?

Chili Lime Popcorn

Ingredients

½ Cup Popcorn Kernels
¼ tsp Sea Salt
3 Tbsp Peanut or Canola Oil

Chili Lime Flavoring
2 pieces Thai/Vietnamese Palm Sugar
2 to 3 tsp Chili Flakes
1 Tbsp Peanut Oil
3 Tbsp Lime Juice
¼ tsp Sea Salt
Ground Black Pepper

Method

Pop the popcorn in a large pot. Place the oil in the pot and heat over medium heat for about 1 minute. Add the popcorn, covering the bottom of the pan with an even layer of kernels. Cover the pan and let the kernels heat until they begin to pop vigorously, 1 to 2 minutes. Shake the pan every 15 seconds so that the kernels will not burn. The corn should finish popping in 3 to 4 minutes.



In a heavy-bottomed small saucepan, combine the sugar, chili flakes, oil, lime juice, sea salt and some black pepper. Heat over medium-high heat until the sugar dissolve and golden in color, about 5 minutes. Pour the sugar mixture into the popcorn; use a wooden utensil to help coat the corn.

Wednesday, June 13, 2012

Rosemary Garlic Flatbread



This Rosemary Garlic Flatbread is light and fragrant. Try making your own dough and have some fun shaping it. This bread goes well with the Roasted Red Pepper Relish which I had posted earlier.




Rosemary Garlic Flatbread

Ingredients

1 Packet (8 g) Active Yeast
1 Tbsp Honey
100 ml Warm Water

150 ml Warm Water
2 ½ Cups (About 313 g) All-Purpose Flour
1 tsp Sea Salt
1 tsp Extra-Virgin Olive Oil

Rosemary Garlic Oil
2 Cloves Garlic
3 to 4 Sprigs Fresh Rosemary
Sea Salt

Method

Put the warm water in a bowl. Add honey and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and into a large bowl. Make a well and pour in the yeast mixture and add the remaining 150 ml of warm water. Gradually combine to form dough and add the olive oil. Knead the dough for about 13 to 15 minutes until it is smooth and elastic. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Rosemary Garlic Oil: Combine the garlic, rosemary, and sea salt in a pestle mortar, lightly crush all the ingredients and add in the olive oil. Set aside.

Punch down the dough and knead it again. Divide it into 4 equal balls. Roll this ball into oval/tear-shaped, about 8 inches in length and about 4 inches wide. Place the shaped dough on a baking tray. Line with parchment paper. Brush the top with rosemary and garlic oil. Set aside and leave to rise again for about 30 minutes.

Preheat the oven to 425˚. Bake for about 12 to 15 minutes. Serve warm.



Sunday, June 10, 2012

Purple Sweet Potato Doughnuts (Kuih Keria)



Here is another popular Malaysian tea time snack, sweet potato doughnuts coated with crystalized sugar. In this recipe, I used purple sweet potatoes; however, if you prefer using regular sweet potatoes, I did post the recipe for it back in 2009. Apparently, using regular sweet potatoes with crystalized sugar is a more traditional method of making this snack. This is a simple and yummy snack which can be enjoyed with coffee or tea anytime of the day, in my opinion. Try it.

Purple Sweet Potato Doughnuts (Kuih Keria)

Ingredients

4 (About 600g)Purple Color Sweet Potatoes, scrubbed
100 g All-Purpose Flour
30 g Tapioca Flour
A Pinch of Sea Salt

Crystalized Sugar
100 g Granulated Sugar
3 Tbsp Water

Oil for deep-frying
Extra All-Purpose Flour for dusting

Method

Boil the sweet potatoes until soft and cool completely. Mash and mix with all the flours and salt. Divide the dough into 12 portions. Shape into doughnut rings and dust with some flour.

Deep fry the doughnuts over medium heat until golden brown. Drain the doughnuts and set aside.

Boil the sugar and water until a thick syrup consistency are obtained. Toss in the fried doughnuts into the sugar syrup until well coated. The sugar will crystallize once it cool down.

Saturday, June 9, 2012

Roasted Red Pepper Relish



This homemade Roasted Red Pepper Relish is simply delicious. Besides being a fantastic sandwich spread, it also makes a great dip for chips, bread, etc. Made with roasted red pepper, red onion, garlic, and flavored with a bit of sugar, salt, pepper, and balsamic vinegar. That's it!

Roasted Red Pepper Relish

Ingredients

4 Large Red Peppers, whole
3 Tbsp Olive Oil
1 Large Red Onion, peeled, halved and thinly sliced
3 Cloves Garlic, chopped
3 Tbsp Balsamic Vinegar
2 Tbsp Brown Sugar
1 tsp Paprika
Freshly Ground Black Pepper
Sea Salt, to taste

Method

Roasting Fresh Peppers (Broiler): Line a large baking pan with aluminum foil. Place the whole peppers on the foil and brush lightly with olive oil. Broil, turning as needed, until blackened on all sides. Once they are charred, place all the peppers in a large bowl and cover with plastic wrap. Leave it for about 5 minutes, scrape of the skin with a knife or your hand. Remove the top, seeds, cut away the membranes, and julienne the peppers. Reserved 3 to 4 Tbsp juices in the bottom of the bowl.

Heat the olive oil in a sauté pan; cook the onions until soft and translucent. Then mix in the garlic and cook for another minute until fragrant, sticky and lightly golden in color.

Then add the roasted peppers and continue to cook for about 2 to 3 minutes. Add the reserved liquid, balsamic vinegar, sugar, paprika, and black pepper into the mixture. Bring it to the boil and simmer for about 15 to 20 minutes and season with sea salt, if necessary.

Wednesday, June 6, 2012

Garlic Cheese Bread With Bacon



This Garlic Cheese Bread With Bacon is a comforting and delicious snack. You have the flexibility to substitute the cheese used in this recipe with your favorite as well. It's a tasty and filling treat, another perfect after school snacks for the kids.

Garlic Cheese Bread With Bacon

Ingredients

6 Small Baguette or Sourdough Rolls, sliced in half
Garlic Parsley Oil
Shredded Mozzarella
Grated Parmigiano Reggiano or Parmesan Cheese
Sea Salt
Freshly Ground Black Pepper
6 Rashers of Crispy Bacon, crumbled
Some Chopped Scallions

Garlic Parsley Oil
3 Cloves Garlic
A Handful (about 12 sprigs) Fresh Flat Leaves Parsley, roughly chopped
8 Tbsp Extra-Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper

Method

Make the Garlic Parsley Oil. Combine the garlic and parsley in a food processor or a blender. Process all the ingredients with the oil and season with sea salt and pepper.

Preheat the oven to 400˚F.

Spread both sides of the rolls with garlic parsley oil and wrap each roll with aluminum foil. Place the rolls on baking sheet and bake for about 15 minutes. Remove from the oven and carefully open the parcels. Open the rolls and top with cheeses and sprinkle with bacon. Bake the rolls for about 10 to 12 minutes, or until the cheese has melted. Serve warm with some chopped scallions.





Friday, June 1, 2012

Pho Ga~Chicken Noodle Soup


“Pho (pronounced ‘fir’) is the quintessential Vietnamese dish, traditionally made with beef broth but there are many variations too. Here, I have a recipe for Pho Ga or Chicken Noodle Soup. This delicious herby soup takes a while to make, but, with very little effort though. Try this easy soup noodle recipe and serve with a plate of fresh herbs, chopped chili, and slices of lime on the side.

Pho Ga~Chicken Noodle Soup

Ingredients

300 g Rice Noodles (cooked as per manufacturer’s instructions)
2 Pieces Skinless and Boneless Chicken Breasts, blanched
Bean Sprouts, lightly blanched
1 Red Onion, peeled and thinly sliced
Asian/Thai Basil
Fresh Coriander Leaves
Red or Thai Chilies, sliced
Lime Wedges

Fish Sauce, if necessary

Soup Base

1 ½ Kg Chicken Carcass and Legs, blanched
12 Cups Water
1 Yellow Onion, charred, and peeled
1 Piece Ginger (about 2 ½ inches), charred, and peeled
1 Small Daikon, chopped
4 Star Anise, toasted
4 Whole Cloves, toasted
1 Pc Cassia Bark, toasted
15 White Peppercorns, toasted
5 Tbsp Fish Sauce
35 g Rock Sugar
Sea Salt, to taste

Method

Make the soup base; combine the chicken bones and legs, onion, ginger, daikon, star anise, cloves, Cassia bark, and peppercorns, in a large stockpot. Bring the stock to a boil, lower the heat, skimming frequently, and simmer for about 1 ½ hour.

Strain the stock into another pot and mix in the fish sauce, rock sugar, and the blanched chicken breast. Bring it back to the boil, reduce heat and simmer for another 20 minutes. Remove the chicken breast, and let cool before shredding the meat. Continue to simmer the soup for another 20 minutes, and then season the soup with sea salt.

To serve; divide the cooked rice noodles among 6 bowls. Top each with the broth, chicken meat, herbs, bean sprouts, onion, chilies, lime wedges, and some fish sauce, if desired.

Serves 6



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